Smoked Pork Belly Porchetta

[jcam222]

That looks amazing, Jeff!!

Thanks Charles!

Very very interested in trying this Jeff. Looks wonderful! How in the heck did you go about butterflying so perfectly in half given it couldn't have been that thick to begin with?

It's actually the first time I've tried butterflying something that big. The first one went fairly well although I did get a very thin spot but rolled was no issue. Second went much better. I just used a sharp boning knife and went slowly peeling it back as I went. It was easier than I thought.

 

[texomakid]

I agree with previous comments ... Wow! Jeff that's simply incredible the amount of work you put into that and I bet the flavor was amazing. Beautiful plating as always. I'd love to take a bite.

Now that I'm back in the Charcoal burning phase, how does the B & B comp logs work for you? Are they actual logs or just a bag full of hard wood charcoal? I've read good reviews & fixing to grab a bag for myself soon.

 

[SmokinEdge]

Looks incredibly delicious Jeff. Really nice work on that.

 

[jcam222]

I agree with previous comments ... Wow! Jeff that's simply incredible the amount of work you put into that and I bet the flavor was amazing. Beautiful plating as always. I'd love to take a bite.

Now that I'm back in the Charcoal burning phase, how does the B & B comp logs work for you? Are they actual logs or just a bag full of hard wood charcoal? I've read good reviews & fixing to grab a bag for myself soon.

Thanks! The char "logs" work very well in my cabinet. I've not used them in the Weber. They are cylindrical pieces that run 2-4" or so. They are actually made from B&B lump scrap. They grind it to powder and use a proprietary process to form the logs without filler. They burn hot and long.

Looks incredibly deli
cious Jeff. Really nice work on that.

thanks! It's going in my more frequent rotation.